Are you looking for the perfect recipe to cook a succulent and flavorful Italian-style leg of lamb? Look no further! This article will guide you through the process of creating a mouthwatering dish that will impress your family and friends. We'll provide step-by-step instructions, helpful tips, and a list of the ingredients you'll need to make this dish a success. Whether you're a seasoned cook or just starting, we've got you covered. Get ready to embark on a culinary journey that will leave you craving more.
Here are our top 5 tried and tested recipes!
ITALIAN LEG OF LAMB
When this pleasantly seasoned roast appears on my Easter table, no one walks away hungry. Garlic, lemon juice and seasonings make each bite of this succulent lamb irresistible.
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 11 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the lemon juice, oil and seasonings. Pour half of the marinade into a shallow dish; add lamb. Turn to coat; cover and refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from lamb. Place lamb fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium, a thermometer should read 140° for medium; medium-well, 145°), basting occasionally with reserved marinade. Let stand for 10-15 minutes before slicing.
Nutrition Facts :
ITALIAN LEG OF LAMB
Make and share this Italian Leg of Lamb recipe from Food.com.
Provided by dojemi
Categories Lamb/Sheep
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine the lemon juice, oil and seasonings.
- Pour half of the marinade into a large resealable plastic bag; add lamb.
- Seal bag and turn to coat; refrigerate for at least 2 hours or overnight.
- Cover and refrigerate remaining marinade.
- Drain and discard marinade from lamb.
- Place lamb fat side up on a rack in a shallow roasting pan.
- Bake, uncovered, at 325° for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium, a meat thermometer should read 160°; well-done, 170°), basting occasionally with reserved marinade.
- Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 436.2, Fat 35, SaturatedFat 12.5, Cholesterol 104.3, Sodium 85.3, Carbohydrate 1.9, Fiber 0.4, Sugar 0.4, Protein 27.4
ITALIAN SPRINGTIME LAMB
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lamb: Remove the lamb from the refrigerator 30 minutes before cooking.
- Warm 2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the garlic, rosemary, pepper flakes and walnuts. Toast until fragrant and beginning to brown. Add the chopped spinach and 1/2 teaspoon of the salt, and cook until wilted. Stir in the raisins.
- Preheat the oven to 350 degrees F.
- Spread the lamb out flat, fat-side down, on a board in front of you. If it is still very thick, gently pound it to an even, 1-inch thickness. Sprinkle with 1/2 teaspoon of the salt and the 1/2 teaspoon pepper. Spread evenly with the mustard; distribute the spinach mixture over the mustard. Starting from one side, roll up the lamb with the filling inside so that it maintains the shape of the leg. Tie with butcher's twine at 2-inch intervals. Season the outside with the remaining 1/2 teaspoon salt.
- Wipe out the saute pan and add the remaining tablespoon olive oil. Place the pan over high heat and allow it to get hot. Place the lamb in the pan and sear it on all sides until golden brown all over, about two minutes per side. Transfer the lamb to a rimmed baking sheet or a roasting pan and roast until the internal temperature registers 135 degrees F on an instant-read thermometer, about 1 hour 15 minutes. Remove to a cutting board and rest for at least 15 minutes before slicing.
- While the lamb is roasting, prepare the gremolata: In a small saute pan, heat the olive oil over medium-high heat. Add the panko and cook, stirring regularly, until golden brown. Add the parsley, lemon zest, pepper flakes and salt. Toss and set aside to let the flavors mingle.
- Serve the sliced lamb with a sprinkling of the breadcrumb gremolata.
ITALIAN HERB LAMB ROAST
Serve a tender Italian Herb Lamb Roast with just 10 minutes of prep time! Lamb roast makes the perfect entrée for any special occasion or weeknight.
Provided by My Food and Family
Categories Lamb
Time 3h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mix all ingredients except lamb until blended; pour over lamb in shallow dish. Turn to evenly coat lamb with dressing mixture. Refrigerate 2 hours, turning lamb after 1 hour.
- Heat oven to 350°F. Remove lamb from marinade; discard marinade. Place lamb on rack in roasting pan.
- Bake 50 min. to 1 hour or until done (160°F). Let stand 10 min. before slicing.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 180 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 32 g
ITALIAN LEG OF LAMB WITH LEMON SAUCE
I wasn't a big fan of lamb until I tried this wonderful recipe. The sauce has bold lemon flavor, which pairs perfectly with the seasoned roast.-Pauline Morelli, Riverside, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings (2 cups gravy).
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 7 ingredients. Pour 2/3 cup marinade into the 2-gallon resealable plastic bag. Add the lamb; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 325°. Drain and discard marinade. Place leg of lamb on a rack in a roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove meat to a serving platter and let stand 15 minutes before slicing., Meanwhile, pour drippings and loosened brown bits into a 2-cup measuring cup. Skim fat; add reserved marinade and enough water to measure 1-3/4 cups., In a small saucepan, combine flour and cold water until smooth. Gradually stir in drippings. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with lamb.
Nutrition Facts : Calories 319 calories, Fat 17g fat (5g saturated fat), Cholesterol 115mg cholesterol, Sodium 262mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
Tips for Making the Best Italian Leg of Lamb:
- Choose a high-quality leg of lamb: Look for a leg that is well-marbled and has a good layer of fat. This will help the lamb stay moist and flavorful during cooking.
- Prepare the lamb properly: Before cooking, trim any excess fat from the lamb and season it generously with salt, pepper, and your favorite herbs. You can also marinate the lamb for a few hours or overnight to add even more flavor.
- Cook the lamb to perfection: The best way to cook a leg of lamb is to roast it in the oven. Roast the lamb at a high temperature for 20-30 minutes, then reduce the heat and continue cooking until the lamb reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
- Let the lamb rest before carving: Once the lamb is cooked, let it rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
- Serve the lamb with your favorite sides: Italian leg of lamb is a versatile dish that can be served with a variety of sides. Some popular options include roasted vegetables, mashed potatoes, or a simple salad.
Conclusion:
Italian leg of lamb is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can be sure to cook a leg of lamb that is moist, flavorful, and cooked to perfection. So next time you're looking for a special dish to serve, give Italian leg of lamb a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love